Nutella Pumpkin S’mores Tart

This is my first pumpkin recipe of the season. I know everyone else has been making them since September, but I just wasn’t ready. Wasn’t feelin’ it. But I had to get pumpkin in before Thanksgiving! And obviously now I have several ideas for pumpkin desserts with so little time left to make them. Ah well, this Nutella Pumpkin S’mores Tart will have to do.

At big gatherings and celebrations like Thanksgiving, I tend to want to make a fancy, show-stopping dessert. Some kind of impressive layer cake or something I’ve never made before. Sometimes easy is better though, especially when you already have to worry about turkeys and a million delicious side dishes. This tart is the best of both worlds. It’s fancy and claims the spotlight, but it’s also easy to whip up. It’s what you need after turkey and carb-coma!

S’mores are one of my all time favorite things. You probably know this if you’ve been following my blog for any length of time. I’ve seen several s’mores tarts that have made my mouth fall open and made me say, “Wow. I am going to make that so I can eat it.” Yeah. Specifically this one and this one.

But I didn’t have a tart pan. And since I’ve never made a tart before now, I wasn’t sure if I’d even use one very often. But then I came across this one at a consignment shop a few weeks ago while shopping for furniture for my new apartment (!!!). It looks plain on the outside, but there are cute floral accents on the inside and they really won me over. That and it was three dollars.

So I knew I had to make a s’mores tart to break it in. Finally, the toasted, puffy marshmallow clouds of my dreams! And Nutella. Really I could have just eaten those two things on their own, but they’re much better with pumpkin and cinnamon grahams.

The filling is basically pumpkin puree, cream cheese, and sugar. Super easy. The Nutella layer is a ganache of sorts. The homemade marshmallow fluff is the most time consuming part, but totally worth it. Forget about that store-bought stuff! All you need is a mixer and a candy thermometer! No kitchen torch required.

Thanksgiving is all about family, friends and delicious food. Luckily, the food blogging community is all about these things as well. To celebrate the holiday, Meghan from Cake ‘n’ Knife and Susannah from Feast + West are hosting Blogsgiving Dinner. There are 20 awesome blogs sharing 52 recipes.

The idea is based on the old-fashioned progressive dinner party, in which you’d eat each course at a different guest’s home. Each blogger is bringing one or more dishes to the party on Monday, Wednesday and Friday of this week, so be sure to stop by each one and get some ideas for your own Thanksgiving meal. Today’s bloggers have recipes for dessert and after-dinner drinks, as well as ideas for eating leftovers.We’ll be posting to social media with the hashtag #blogsgivingdinner. Hope you can join us!

Preheat the oven to 350 degrees and lightly mist a tart pan with nonstick spray. Combine graham cracker crumbs and melted butter in a bowl. Stir until all the crumbs are coated and sort of hold their shape when pressed together. Press the crumbs into the tart pan and up the sides. Bake for 15 minutes. Cool completely before adding the filling.

nutella ganache

In a saucepan over medium-low heat, combine the Nutella and cream. Stir until combined and completely smooth. Set aside to cool.

pumpkin filling

In a bowl with an electric handheld mixer, or the bowl of a stand mixer, beat cream cheese until smooth and creamy. Add pumpkin and mix until incorporated. The add the powdered sugar and mix on low until combined. Spread filling over cooled pie crust. Then spread cooled Nutella ganache over the pumpkin filling.

homemade marshmallow fluff

In the bowl of a stand mixer, combine the egg whites and two tablespoons of the sugar. Whip on medium-high speed until soft peaks form.

In a small saucepan over medium-high heat, combine the rest of the sugar, corn syrup, and water. Bring the mixture to a soft boil, stirring occasionally. Let the mixture cook until it reaches 240 degrees on a thermometer.

While mixing the egg white mixture on low speed, slowly pour the syrup into the bowl of the stand mixer. Then turn it up to medium-high speed, add the vanilla extract, and whip the mixture until fluffy, about 5 minutes.

Transfer the marshmallow to a piping bag with a round tip and pipe marshmallow over the Nutella layer. Turn on your oven's broiler and place the tart in the oven. Stand at your oven door and wait until the marshmallow turns golden brown. Don't leave your oven since marshmallow can burn quickly!

Cover and chill in the refrigerator overnight, then serve!

Notes

Recipe from bethcakes. All images and content are copyright protected. Please do not use my images without permission. If you would like to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Thank you.

This tart is beautiful, Beth! And I love pumpkin AND Nutella so I’m sure I would be head over heels for this creamy s’mores dessert! So fun and such a nice twist on the classic pumpkin pie for Thanksgiving! 😀

This looks super amazing and I cant wait to make it! But it seems you never mentioned what to do with the cinnamon for the crust, and you didn’t specify how much one can of pumpkin is. Other than that, looks amazing!

Hi Shayna! I actually used cinnamon graham crackers. They’re like regular grahams, but they’re coated in cinnamon sugar. They’re really good! As for the pumpkin, I updated the recipe to include the size of the can, and the recipe uses the whole can. I hope this helps! 🙂

It does say in the instructions that it needs to chill overnight. I didn’t mention it at the beginning because typically most people read the recipe all the way through before making it. Sorry if that wasn’t very clear, but I hope you enjoy this tart if you do make it!